“French Beans Kismuri (Spicy Dry Masala Curry)” … kismuri is a spiced coarsely ground coconut based dry masala side dish famous in Konkani Sarawaswat Cuisine served during meals … though largely prepared with bitter gourds or suran, the same tastes equally good prepared with other veggies too which I have often shared … try it with french beans, it tastes awesome served with roti/ chapathi/ parathas or dalitoy- rice … Yummilicious …
** Kismuri is a traditional Konkani Saraswat’s dish that is prepared with and without addition of ground masala. In my home we love both and I often prepared them either way for lunch. The one without addition of masala is usually prepared with addition of fried veggies along with onions, freshly grated coconut, spiced and seasoned while the masala one is just addition of coarsely ground masala added to either fried or cooked veggies, heated and spiced. Both taste equally good, however the one with masala can be served either with roti/ parathas or dal- chawal while the one without masala tastes best with dal- chawal only.
** Since last few years, I have started keeping fasting with one main meal for the day that's NO Onion- Garlic- Rice on auspicious days. I am always trying something different to be served that can be included on these days so that we can enjoy a hearty meal. Most of the times it is either roti/ parathas served with a side dish or rava bhakri/ Idly with chutney etc. today being I prepared the above mentioned kismuri to serve with chapathi along with batate usli/ potato bhaji and freshly prepared dahi/ curds and I must say we had a wonderful meal. Sharing common link at the bottom of this recipe for various Kismuri, do try them out.
** Here is my Recipe for “French Beans Kismuri (Spicy Dry Masala Curry)” … My Style, do try it out, tastes awesome ….
** Ingredients :
French Beans : 500 gms.
Salt (Namak/ Meeta) : to taste
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander seeds/ Dhania/ Kothimbir : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imli : small marble sized.
Jeera/ Cumin Seeds : ½ tsp (Optional)
Methi/ Fenugreek Seeds : ¼ tsp
Oil/ Tel/ Tela : 1 tsp
** For Tempering :
Oil/ Tel/ Tela : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Slice off both side tip/ edges of French beans, string them through the sides if needed as is the case with some variety of beans and then cut them into ½ inch size pieces in length. Wash in plenty of water and put it into a pressure cooker pan with about sufficient water say just to the level of beans and pressure cook to 1 whistle on medium heat.
** Remove from heat and allow to cool for 2-3 minutes then with the help of tongs gently lift the whistle to release the pressure from the pressure cooker carefully till all pressure within is released. Open lid and drain off excess water and keep aside the cooked beans. Use the cooked water for grinding the masala and to be added on later.
** Note : If you are not comfortable of above cooking method using pressure cooker or have never tried it, then add the pieces into a kadai with little bit of water and cook till 80% done. The pressure cooker method of releasing the pressure within is carried to avoid excess cooking of the veggies within, which needs a little bit of practice.
** For grinding masala : Heat oil in a small pan, when hot add in coriander, jeera and methi seeds and fry for a few mins. Now add in chillies and further fry for few seconds. Remove and add fried ingredients into mixer grinder along with coconut and tamarind and grind to a semi coarse paste using little cooked water kept aside.
** The masala should be ground with very little water and should be dry/ coarse in texture, sort of a crumbling texture as you can see in the picture. Remember to use veggie cooked water while grinding, this is done so that you do not dispose of the cooked water which contains nutrients in them and also enables to use the water.
** In a large bottomed kadai/ pan add in the cooked french beans and the ground masala along with salt to taste and mix well. Add in more water if needed only, the masala should not be thinned out as it should just about coat the french beans. Cook covered on low heat till done stirring in between to avoid the masala getting burnt at the bottom.
** Note : You can add onions/ piyavu/ kanda too and it does taste wonderful. I did not as it was No onion day, however if you want to add them cut about 2 onions into the same size that of beans. Heat the kadai with little bit oil, add onions and fry them translucent, then add in the cooked french beans, masala, etc. and follow rest as mentioned above.
** Note : For Kismuri with masala traditionally a little bit of jaggery, say about a teaspoon is added, however, in my home we do not prefer, so I do not add it, though I do so sometimes if it is bitter gourd or a few others. It is however, individual choice, if you like add it along with the masala to the cooked veggie, mix well and cook.
** For Tempering : Heat oil in a small pan, when hot add mustard seeds, when they begin to splutter add curry leaves, fry for a few seconds and then pour over the prepared kismuri/ dry curry. Cover and keep aside for 10-15 minutes for flavors to seep in. If too dry while serving you can add few tablespoons of boiling water and mix well.
** “French Beans Kismuri (Spicy Dry Masala Curry)” is done and ready to be served. Tastes best served as a side dish with roti/ chapathi/ parathas or Dalitoy- Rice as an accompaniment. We loved it very much to roti and I am sure your family will too, just try it out and do give me a feedback if possible even in case of any query.
** Sharing a common link to both dry and masala “Kismuri” in blog, please check out the same, there are plenty of choices you may love to try for your family …
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